Beans With Pork And Tomato Sauce
A hearty, flavorful dish combining beans, tender pork, and a tangy tomato sauce, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Wash dry beans thoroughly.
- Cover beans with cold water and let stand for 12 to 18 hours in a cool place.
- Drain beans and cover with boiling water. Boil for 3 minutes.
- Remove from heat and let stand for 10 minutes.
- Drain beans and put about 1 cup of beans in a hot jar.
- Add a small piece of ham or pork to the jar.
- Fill the jar about three-quarters full with beans.
- Add tomato juice to within 1 inch of the top of the jar.
- Process pints for 65 minutes or quarts for 75 minutes at 10 pounds pressure.
Tips & Substitutions
To enhance the flavor, you can substitute the sugar with honey or maple syrup for a natural sweetness. If you prefer a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper. For a richer taste, adding smoked paprika can complement the pork beautifully. Remember to adjust spices like ground cloves and allspice to your preference for balance.
Serving Suggestions
Serve your Beans With Pork And Tomato Sauce hot, garnished with fresh herbs like parsley or cilantro for added freshness. This dish pairs wonderfully with crusty bread or cornbread to soak up the sauce. For a complete meal, serve alongside a crisp salad or roasted vegetables to balance the richness of the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a saucepan over medium heat, adding a splash of water or additional tomato juice if needed to maintain moisture. Alternatively, microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beans With Pork And Tomato Sauce contains roughly 476 calories, with 12g protein, 108g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (129% of the Daily Value), vitamin C (97% of the Daily Value), and iron (59% of the Daily Value). Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans for convenience. If substituting, reduce the cooking time significantly, as canned beans are already cooked. Simply rinse them well and add them to the jar with the other ingredients before processing.
What type of pork works best for this recipe?
Any cut of pork can work, but shoulder or ham hocks are ideal for their flavor and tenderness. If you prefer a leaner option, diced pork loin can also be used, though it may not impart as much richness as fattier cuts.
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version, omit the pork and add extra vegetables like bell peppers or mushrooms for flavor. You may also want to enhance the broth with vegetable stock and consider adding some smoked paprika for a smoky flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).